- A little butter for greasing
- 165g plain flour, sieved, plus extra for dusting
- 110g caster sugar, plus extra for sprinkling
- 6 medium eggs
- 150g raspberry or strawberry jam
- 300ml double cream, softlywhipped
Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line the base of a 23cm loose-based cake tin. Sprinkle a little flour in the tin and move about to coat the inside evenly.
Put the sugar and eggs in a large mixing bowl and, using an electric hand whisk, beat the eggs and sugar until pale and fluffy enough to form a peak. The mixture should have increased in volume.
Fold in the flour with your hands. Pour into the tin and bake for 15-20mins or until the centre of the sponge springs back when gently pressed. If there is still a dip inthe centre of the sponge, continue cooking for a little longer.
Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack.
Once cold, slice the cake in half and spread the bottom half with your choice of jam. Spoon the cream into a piping bag fitted with a large, plain nozzle and pipe a thick layer over the jam.
Top with the other sponge half and sprinkle with caster sugar.